Jeremy Vincent’s fried chicken ribs with blue cheese dressing recipe

Make this dish as spicy as you want it with hot sauce, while a blue cheese dressing helps balance the heat. Get the recipe here.

Chicken ribs with blue cheese dressing. Picture: Zoe Phillips

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BLUE cheese — either crumbled or in a dressing — nicely balances bitter greens in salads. You can also pair it with bread, crackers, or fruit for an appetiser, or let it melt on pasta or grilled meats.

Blue cheeses vary in pungency — so I’d suggest a mild blue cheese to start with, moving up to a more pungent blue if you’re really sure you’re eating with fellow foodies.

Stilton is the most renowned blue cheese, and a reliable party-pleaser, however local Australian blues are now a common feature of many delis and supermarket fridges, so it’s worth asking the staff and experimenting with local products.

FRIED CHICKEN RIBS WITH BLUE CHEESE DRESSING

THE amount of hot sauce you use in this recipe will regulate the spicy finish in the chicken ribs. Serving with fresh celery and a blue cheese dressing helps ease the heat.

Serves 4-6

24 chicken ribs

Salt and freshly ground black pepper

4 cups vegetable oil

1 dessertspoon butter

2 tbsp hot pepper sauce, or to taste

1 tbsp white vinegar

Celery sticks, optional, for serving

BLUE CHEESE DRESSING

1 cup mayonnaise

2 tbsp onion, finely chopped

1 clove garlic, minced

¼ cup fresh parsley leaves, finely chopped

½ cup sour cream

1 tbsp lemon juice

1 tbsp white vinegar

¼ cup blue cheese, crumbled

Salt and freshly ground black pepper, to taste

Cayenne pepper to taste

Wash and dry the chicken pieces (they need to be very dry to be fried crisp). Sprinkle with salt and pepper.

In a deep fryer or large pot, heat the vegetable oil to 200C or until the oil starts to pop and sizzle. If you don’t have a thermometer, test the temperature with a little piece of bread. When added to the oil it should sizzle and brown quickly. The oil should be able to cover the ribs and still maintain the same temperature. If using an electric fryer, set the temperature to 220C.

Add half of the chicken ribs and cook for 10 to 15 minutes or until golden and crisp, stirring occasionally. When done, remove from the hot oil and drain on paper towels (do not pile the wings in a bowl, because the fat will cool and congeal before it runs off). Repeat with remaining chicken ribs.

In a large saucepan over medium heat, melt the butter. Add the hot sauce and vinegar, stir well and remove from heat immediately. Add the drained and cooled chicken ribs and mix together. Using tongs, take the chicken ribs out of the sauce and let the excess sauce drain off.

Place the ribs on a hot grill or in a 180C (160C fan) oven for 2 to 3 minutes to bake in the sauce. Serve with blue cheese dressing and, if you like, celery sticks. Note: Cooked ribs may be frozen up to one month.

Blue cheese dressing: In a large bowl, combine the mayonnaise, onion, garlic, parsley, sour cream, lemon juice, vinegar, blue cheese, salt, pepper and cayenne pepper. Cover and refrigerate for at least 1 hour before serving. Makes 750ml.

MORE IDEAS WITH BLUE CHEESE

Avocado, blue cheese and walnut salad: Combine 1 diced avocado and juice of half a lemon in a salad bowl.

Add your favourite mixed lettuce, 2 tablespoons chopped walnuts and toss. Pour over blue cheese dressing (see above) and toss. Serve with crisp croutons.

Blue cheese and cauliflower soup: Melt a tablespoon of butter in a saucepan, add 1 chopped onion and fry until soft. Add the florets of a small cauliflower, 2½ cups vegetable stock, a bouquet garni, and salt and pepper to taste. Bring to a boil, cover and simmer for 15 minutes; cool slightly.

Remove the bouquet garni. Blend until smooth. Mix 1 tablespoon cornflour with 2 tablespoons milk. Add to the puree with a cup or more of milk, depending on the thickness of the puree. Bring to a boil while stirring. Remove from heat and stir in 125g crumbled blue cheese. Pour into individual soup bowls. Serve.

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